Banana Caramel Cake

This cake has soft spicy base, sugary caramel filling and fluffy whipped cream on top.

BANANA CARAMEL CAKE

Base:

2 medium size bananas

3 eggs

200 g (2,75dl) brown sugar

1 teaspoon cinnamon

1/2 teaspoon cardamom

1/4 teaspoon ginger

1/4 teaspoon clove

130 g (2dl) white flour

65 g (1dl) corn flour
50 ml milk

100 g butter

Filling:

200 g caramel sauce

Topping:

200 ml cream

2 tablespoon sugar

1 teaspoon vanilla sugar

+ caramel sprinkles for decorating

Preheat oven to 200 C. Prepare a spring cake tin covering it well with baking paper (at least 2 cm up the lines).

Cut the bananas into small cubes. In a bowl whisk eggs with sugar into a white foam. In another bowl mix all the dry ingredients together. Start adding in the first bowl the other ingredients: flour mix, milk, melted butter and banana cubes. Mix carefully and pour into the cake tin. Bake in the lower part of the oven for 20-25 min. The cake should remain moist in the middle, do not overcook it.

Once cooled, lay upside down on a serving plate. Spread a layer (1cm) of caramel on the cake. In a bowl whisk cream until it's hard, add vanilla sugar and sugar. Spread the cream on the cake and decorate with toffee sprinkles.